Black Pepper & Cardamom Seared Pork Chops with a Fig & Cranberry Chutney

Ingredients:

[Services two people]

For the rub

• 1 tsp of Cardamom
  
• ½ tsp of Cinnamon
  
• 1 tbsp of ground black pepper
  
• 1 tbsp of salt

For the chutney

• 3 cups of fresh cranberries
  
• ½ cup of dried figs (small diced)
  
• ½ cup of sherry vinegar
  
• ½ cup of red wine vinegar
  
• 1 cup of honey
  
• 2 cups of water

For the pork tenderloin

• 2-3 tbsp of cooking oil
  
• 2 pork chops (3/4 inch thick)

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Directions:

1. Preheat the oven to 350 degrees F.
   
2. In a bowl, combine and blend all the rub ingredients.
   
3. Season pork with the prepared rub and let the rub set in for 20 minutes in the refrigerator.
   
4. In a medium sauce pot, combine the cranberries, sherry vinegar, red wine vinegar, honey, and water and bring to a boil, and then reduce heat to a steady low boil until it slowly thickens up to a jam like consistency.
   
5. Add the figs to the jam mix, stir in and set aside off the heat to let cool.
   
6. Season chutney to taste with salt, pepper and honey.
   
7. Heat skillet or no stick pan to a medium low heat.  
   
8. Oil to the pan with the cooking oil, and sear pork chops to a golden brown, and then place pork chops in the oven for 12-15 minutes or until fully cooked.